Zucchini Bread

This is a nice light recipe. It’s been my breakfast and I just love it with tea:

• 1 medium zucchini, shredded (about 1.5 cups)
• 2 cups flour
• ½ cup sugar
• ¼ cup chopped walnuts (I substituted flax seed instead)
• 2½ tsp baking powder
• ½ Tbs lemon grind, grated (optional)
• 1 tsp cinnamon
• ¼ tsp each: salt and nutmeg
• ¾ cup skim milk
• 3 Tbs vegetable oil
• 1 tsp vanilla extract
• 1 egg

1. Preheat oven to 350F. Spray loaf pan. Press zucchini with paper towels and set aside.
2. Combine dry ingredients and make a well in the centre of the flour mixture.
3. Combine wet ingredients and whisk. Add zucchini, stir. Add wet to dry and stir until just moist. Pour into loaf pan and bake at 350F for 1 hour, 15 min, or until the centre comes out clean.
4. Cool on wire wrack for 5 min. Remove from pan and cool completely on a wire wrack.

Serves 12 slices per loaf(183 Cal, 5.6g fat, 4g protein, 29.6g carbs)

This is a beautiful, enormous zucchini from the market. I went with Meaghan on Saturday and we had so much fun – fresh fruit and amazing veggies – stay tuned for more recipes!

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.